Veg Hyderabadi Biryani Recipe: A Spicy Symphony of Flavors

Introduction: 

Hyderabadi Biryani, known for its bold spices and aromatic basmati rice, is a culinary delight that has won hearts worldwide. This vegetarian version of Hyderabadi Biryani captures the essence of the original, combining a rich blend of spices with a medley of vegetables. In this article, we'll guide you through the steps to create a mouthwatering Veg Hyderabadi Biryani that will transport you to the royal kitchens of Hyderabad.

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Ingredients:

For Rice:

2 cups basmati rice

4 cups water

1 bay leaf

4-5 green cardamom pods

4-5 cloves

1-inch cinnamon stick

Salt to taste

For Biryani Masala:

1 cup mixed vegetables (carrots, peas, beans, potatoes)

1/2 cup paneer (cottage cheese), cubed

2 large onions, thinly sliced

2 tomatoes, chopped

1/2 cup plain yogurt

1/4 cup ghee or vegetable oil

1/4 cup fried onions (for garnish)

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon biryani masala powder

1/2 teaspoon cumin seeds

Salt to taste

Instructions:

Rinse and Soak Basmati Rice:

Wash the basmati rice thoroughly under cold water until it runs clear.

Soak the rice in water for about 30 minutes.

Parboil Rice:

In a large pot, bring 4 cups of water to a boil.

Add the soaked and drained rice along with bay leaf, cardamom pods, cloves, cinnamon stick, and salt.

Parboil the rice until it is 70-80% cooked. Drain and set aside.

Prepare Biryani Masala:

Heat ghee or oil in a heavy-bottomed pan.

Add cumin seeds and let them splutter.

Add sliced onions and sauté until golden brown.

Add ginger-garlic paste and sauté until the raw aroma disappears.

Stir in chopped tomatoes, turmeric powder, red chili powder, and cook until the tomatoes are soft.

Mix in yogurt, mixed vegetables, paneer cubes, mint leaves, and coriander leaves.

Add biryani masala powder and salt to taste. Mix well.

Layering the Biryani:

In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.

Spread the vegetable and paneer mixture over the rice evenly.

Top with the remaining rice to create a second layer.

Garnish with fried onions and additional mint and coriander leaves.

Dum Cooking:

Cover the pot with a tight-fitting lid or seal with aluminum foil to trap steam.

Cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to cook completely.

Serve and Enjoy:

Gently fluff the biryani with a fork, ensuring that the layers remain intact.

Serve hot, garnished with additional fried onions and fresh mint and coriander leaves.

Conclusion: 

Veg Hyderabadi Biryani is a testament to the rich culinary heritage of Hyderabad, blending aromatic spices with a symphony of vegetables and paneer. Follow this recipe for an authentic taste of this royal dish, perfect for festive occasions or a flavorful family meal. Indulge in the spicy and fragrant allure of Veg Hyderabadi Biryani, and savor the richness of this classic Indian delicacy.